Sweet potato and nettle coconut loaf

Sweet potato and nettle coconut loaf

Good Better Green
10 slices

If, like me, you often tear your hair out trying to nd the perfect savoury afternoon (or after-school) snack, this one is for you. A snack should be regarded as a mini-meal – a good balance of protein, healthy fats and complex carbohydrates. And, of course, some greens! Don’t let the number of eggs put you o as they are partly the reason this is such a nutritious snack or side dish. You can easily substitute the wilted nettle with wilted spinach, as long as you squeeze out the liquid. You could also add a little chilli, cayenne powder or fresh herbs, such as chives, to the batter if you like. Coconut ƒour is available in healthfood stores and major supermarkets.


Quantity Ingredient
70g nettle tips
8 large eggs, at room temperature
9 medium eggs, at room temperature
125ml melted butter, ghee or coconut oil
100g coarsely grated sweet potato
70g coconut flour
25g ground ax seeds or flax meal
35g sunflower seeds, plus a few extra for the top
1 tablespoon nigella (black onion) seeds, plus a few extra for the top
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon baking powder
sea salt
freshly ground black pepper


  1. Preheat the oven to 180°C and line a small loaf tin with baking parchment.
  2. Bring a pan of water to the boil. Protecting your hands, transfer the nettle tips to the boiling water and blanch very brie€y until wilted. Drain and cool (keep the liquid to drink as a herbal infusion, or to feed your plants) then squeeze out all the liquid; you should end up with about 50–55g. Chop very ‰nely.
  3. Beat the eggs with the melted butter or oil, using electric beaters or in a stand mixer, until light and airy. Mix in the chopped nettles, sweet potato, coconut €our, €ax, sun€ower and nigella seeds, spices and baking powder, with a very larch pinch of salt and some black pepper. Mix until combined.
  4. Transfer the mixture to the prepared loaf tin and top with extra sun€ower and nigella seeds. Leave to stand for 10 minutes before baking in the oven for 45–55 minutes, or until golden-brown on top and a skewer inserted in the centre comes out clean, or with a few dry crumbs attached.
  5. Leave to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Slice when cold, butter generously and serve with a spicy bean dip.
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